Use a zester to make a few shreds of zest for garnish. Grate more zest to give 1/4tsp grated orange zest. Squeeze juice from the orange. There should be about 4 tbsps (60ml).

Wrap the grated ginger in a small square of muslin and twist hard to extract the juice (or use a juicer)

Put grated orange zest, orange juice and all other ingredients into a liquidizer and blend until smooth. taste. Sweeten with a little of the reserved juice from the tinned mango if needed and blend again.